David Burke Shares His Recipe for Curried Cauliflower Steak (Just in Time for #MeatlessMonday)

Move over, kale: cauliflower is the new "it" veggie. At a recent food and nutrition conference I attended, we discussed food trends and cauliflower was confirmed by top chefs and social media gurus alike as the hot veggie for 2014.

Not just a side dish anymore, cauliflower is finding itself center stage. We've already shown you how to make cauliflower "wings," but now Chef David Burke wants to show you how to turn the veggie into a full-blown steak. (Decadent, right?)

Located in the super-swank James Hotel in NYC, David Burke Kitchen, the chef's eponymous eatery, serves up a curried cauliflower steak with farro, pickled raisins and marcona almonds that was so good we had to share the recipe for it. Burke's use of cauliflower is an excellent example of how the white cruciferous veggie can take on a variety of flavors and stand up as a satisfying meatless main.

For the Curried Cauliflower

INGREDIENTS:

2 heads of Cauliflower

1 tablespoon canola oil

3 tablespoons turmeric

1 tablespoon Madras Curry Powder

1 tsp mustard seed

1 tsp coriander

1 stalk of roughly chopped lemongrass

2 tablespoons chopped ginger

DIRECTIONS:

Trim each cauliflower on right and left side, leaving a 2 inch cross-section in the center.

Cut this in half once leaving 1 inch steaks. Leave the stalk intact.

Reserve trimmed florets for puree.

Heat the canola oil in medium size sauce pot.

Add spices, ginger and lemongrass.

Toast over medium, low heat for 3-4 minutes.

Add 2 quarts of water.

Bring to simmer and cook the cauliflower for about 6 minutes, or until tender.